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1. Prepare the Filling
In a large mixing bowl, combine the diced ham, shredded cheese, and mashed potatoes. Mix until well incorporated. Season with salt and pepper to taste.
2. Shape the Croquettes
Take small portions of the mixture and roll them into balls or cylinder shapes, about the size of a golf ball. Place them on a baking sheet and refrigerate for 30 minutes to firm up.
3. Set Up the Breading Station
Prepare three separate bowls: one with flour, one with a beaten egg, and one with breadcrumbs.
4. Bread the Croquettes
Roll each croquette in flour, dip in the beaten egg, and coat with breadcrumbs. Ensure they are evenly covered.
5. Fry the Croquettes
Heat oil in a frying pan or deep fryer to 350°F (175°C). Fry the croquettes in batches until golden brown, about 3-4 minutes per side. Use a slotted spoon to transfer them to paper towels to drain excess oil.
6. Serve and Enjoy
Serve the croquettes hot, with your favorite dipping sauces or as part of a larger meal.
Notes and Tips
- Cheese Variations: Feel free to experiment with different types of cheese. Swiss, mozzarella, or even a spicy pepper jack can add unique flavors.
- Ham Alternatives: Substitute ham with cooked bacon, turkey, or a vegetarian option like sautéed mushrooms.
- Make Ahead: Prepare the croquettes and freeze them before frying. When ready to cook, fry directly from frozen, adjusting the cooking time as needed.
Storing Leftovers
Store any leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy.
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